Prep 10 mins
Cook 45 mins
Very easy and delicious. Sort of like black forest cake, but more elegant. From "Crowning Elegance", a cookbook published by Arie Crown Hebrew Day School in suburban Chicago, IL. Tastes best on the day of baking. It might get soggy if covered.
- 2 eggs
- 1 cup sugar
- 1⁄2 cup margarine, melted
- 1⁄2 teaspoon vanilla
- 2 tablespoons cocoa
- 3⁄4 cup flour
- 1⁄2 teaspoon baking powder
- 1 (15 ounce) can sour cherries, well drained
- Preheat oven to 350°F.
- Grease an 8"x8" square pan.
- In bowl of a mixer fitted with a whisk, beat together the eggs and sugar until light yellow and fluffy.
- Add margarine and vanilla, stir to combine.
- Mix in cocoa, flour, and baking powder.
- Pour batter into prepared pan.
- Press cherries into the top of the batter.
- Bake for 45 minutes or until set.
Much better when I added (based on the comments above) an extra half-tablespoon of cocoa and 3/4 cup plain yogurt to the batter. This I baked in a nine-inch springform pan, lined with a circle of parchment paper, lightly sprayed with cooking oil. When cool/turned out onto a plate/reversed onto a serving platter, I frosted the finished cake with vanilla greek-style yogurt right out of the container -- made for a lovely tangy finish.
Wonderful! My family picked sour cherries and made a pie which was amazing, but I had an extra cup of cherries so i searched for a recipe to use. I didn't want a cobbler since its close to the pie taste. This was perfect, easy and quick and I loved it wasn't to big, plus I had all the ingredients. Used butter and my cherries were mixed with a 1/4cup of sugar before I put them in so reduced sugar a little. Served with icecream the whole family loved! Thank you will make again.
I love chocolate and I love cherries, but this recipe did not live up to my expectations.
Batter was very runny, so I added another 1/4 cup flour and am glad I did. Texture of cake is good, it just does not taste very chocolatey. Simple to make.